Chili Oil

Homemade chili oil is easy to make and will complement the flavors in your cooking. Whenever I am needing my recipes to have added dimension and flavors, I reach for this incredible chili oil. It’s great to store and have on hand! Try it in this stirfry, on pad Thai noodles, or drizzle the hot oil over my easy ramen.

What is Chili Oil?

If you only cook with plain neutral oil, you really are missing out. Infused oils are the way to go, and I don’t think I could live without this chili oil! It adds a delicious and spicy flavor to any recipe. And if you’re already an infused oil fiend like me, then it’s time to start using this chili oil. You’ll always find me sprinkling chili flakes on my Italian and Asian-inspired dishes. It just adds a hint of heat and enhances the experience of every bite. Why not infuse it into your cooking oil!? The flavor is so incredible, that I reach for it more times than not. I love making staple ingredients at home like this chili oil because it is easy and cheaper than storebought. Try some of my homemade staple ingredients like this seasoning, this sauce, or my favorite dressing!

Ingredients Needed For Chili Oil

You will need some kind of neutral oil of course, but once you have all the spices you’re good to go! And then you have all of the ingredients on hand to make up multiple batches of this amazing chili oil. The exact measurements are below in the recipe card.

Canola Oil: Any kind of neutral-tasting oil works! Sichuan chili flakes: Regular red pepper flakes work as well. Use more or less, it all depends on your personal preference. Ground Sichuan Peppercorns: You can use regular peppercorn flakes if you can’t find Sichuan. Chinese Five Spice: I have an easy recipe linked in this recipe, but store-bought works as well. Salt: Balances out the spices. Sesame Seeds: Feel free to use black, white, or a mixture of colors.

Chili Oil Recipe

Are you ready to make homemade chili oil? I know you’ll love how it turns out and want to use it for everything! I walk you through how to make chili oil, so let’s get to it. Follow the exact instructions below in the recipe card.

On the Counter: Freshly made chili can be stored at room temperature then kept in your pantry in a sealed jar for up to 1 month. In the Refrigerator: Store in an airtight container in the refrigerator for up to 6 months. As it chills the oil will change in color and consistency, but just bring it back to room temperature before using and it’s good as new!